Epaule D’agneau Farcie A La Provencale

[Jesus Christ’s] victory, of course, does not mean that we rush off to kill all our enemies. It means instead that we are to love them. Our love for them must be strong enough, however, to tell them with both passion and compassion, that their hopes are in vain, that their gods are mute and dumb, and that there is only one name under heaven by which a man must be saved. Our love for them does not present the Christian Gospel as an option. It does not lead us to argue that it’s a good option that has worked well for us. Our love instead commands all men everywhere to repent and believe the Gospel, lest they perish. Our love calls on all our enemies to kiss the Son, lest He be angry and they perish along the way (Ps. 2:12).

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy, Grains		Cooks, Home, Ideal	6	Servings

INGREDIENTS

1		Lamb shoulder weighing
		1-1.2kg
		Salt and pepper
		Pork caul
		Oil – butter
1		Carrot, cut into mirepoix
1		Onion, cut into mirepoix
1		Piec celery, cut into
		mirepoix
100	g	Pork loin
100	g	Pork throat
1		Egg
		Chopped parsley
1		Basil
		Thyme
		Rosemary
50	g	White bread soaked in milk
		and squeezed
		dry
12		Black olives, pitted
		blanched
		well and cut in
		pieces
1		Red pepper, roasted peeled
		and
		diced
1		Green pepper, roasted
		peeled and
		diced
2		Cloves garlic, chopped
		Salt and freshly ground
		pepper
1		100 gram sho grain rice
		Cayenne pepper
1		Bouquet garni
25	g	Pine nuts
350	g	Chicken stock to cook the
		rice
1		White wine
4		Water
		Parsley stems
2		Cloves garlic, up to 3
3		Lamb jus or veal stock
		Salt and pepper
30	g	Butter
30	g	Sugar
50	g	Red wine vinegar
50	g	Roasted pine nuts
30	g	Dried raisins soaked in
		water

INSTRUCTIONS

Bone the lamb shoulder, set the bones and trimmings aside. For the
stuffing, cook the rice in the chicken stock. Grind the pork loin and
pork throat. Mix together with the remaining filling ingredients. Lay
the boned shoulder flat, season and spread with the stuffing. Roll
into a round and wrap with the pork caul. Secure with kitchen string
in a melon shape.  Heat the olive oil in a roasting pan. Lightly colour
the shoulder on  both sides. Add the chopped bones around the shoulder
and roast for 1  hour at 170C, basting often.  After 50 minutes, add
the vegetables. Transfer the shoulder to a  plate and keep warm. Place
the roasting pan on the stove top and  lightly colour the vegetables.
Strain off any excess fat and deglaze  the pan with water. Add the
garlic and parsley stems and cook for  30-40 minutes.  For the sauce,
caramelise the sugar with some water in a small  saucepan. Deglaze with
the vinegar. Cook the vinegar until reduced in  volume by half. Add the
lamb jus and cook until reduced to the proper  consistency and flavour.
Season to taste with salt and pepper, and strain. Mix in the roasted
pine nuts and raisins.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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